Subscribe Now Subscribe Today
Research Article
 

Effect of Chitosan Coating on Physical and Microbial Characteristics of Fresh-Cut Green Peppers (Capsicum annuum L.)



L.V. Raymond, M. Zhang and S.M. Roknul Azam
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail
ABSTRACT

Edible coatings, thin layer formed on the surface of a product, have been used to preserve fresh-cut fruits and vegetables since they can improve quality by affecting respiration and moisture loss. Green pepper slices were subjected to chitosan coating treatment achieved by dipping, afterwards stored at 5°C for a period of 15 days. The effect of various chitosan concentrations (0%, 0.5%, 1.0% and 2% (w/v) chitosan) on some physico-chemical and microbial characteristics of the slices was subsequently analyzed during storage. The data indicated that the performance of chitosan treatments was better than that of control. The decrease of surface lightness was delayed by chitosan treatments; and the surface green colour was kept under marginal changes compared to control. On the other hand, a greater reduction of fungal incidence, carbon dioxide concentration and electrolyte leakage of the chitosan treated samples was observed with increased chitosan concentration treatment. Microbiological evaluation revealed that total viable cells count decreased with increasing chitosan concentration. This correlated well with the external changes which were affected to a lesser extent in the 2% chitosan compared to the control; in addition, delaying of changes was significantly chitosan concentration dependent.

Services
Related Articles in ASCI
Similar Articles in this Journal
Search in Google Scholar
View Citation
Report Citation

 
  How to cite this article:

L.V. Raymond, M. Zhang and S.M. Roknul Azam, 2012. Effect of Chitosan Coating on Physical and Microbial Characteristics of Fresh-Cut Green Peppers (Capsicum annuum L.). Pakistan Journal of Nutrition, 11: 904-909.

DOI: 10.3923/pjn.2012.904.909

URL: https://scialert.net/abstract/?doi=pjn.2012.904.909

REFERENCES
1:  Ansorena, M.R., N.E. Marcovich and S.I. Roura, 2011. Impact of edible coatings and mild heat shocks on quality of minimally processed broccoli (Brassica oleracea L.) during refrigerated storage. Postharvest Biol. Technol., 59: 53-63.
CrossRef  |  

2:  Cha, D.S. and M.S. Chinnan, 2004. Biopolymer-based antimicrobial packaging: A review. Crit. Rev. Food Sci. Nutr., 44: 223-237.
CrossRef  |  

3:  Chien, P.J., F. Sheu and F.H. Yang, 2007. Effects of edible chitosan coating on quality and shelf life of sliced mango fruit. J. Food Eng., 78: 225-229.
CrossRef  |  Direct Link  |  

4:  Dong, H., L. Cheng, J. Tan, K. Zheng and Y. Jiang, 2004. Effects of chitosan coating on quality and shelf life of peeled litchi fruit. J. Food Eng., 64: 355-358.
CrossRef  |  

5:  Dutta, P.K., S. Tripathi, G.K. Mehrotra and J. Dutta, 2009. Perspectives for chitosan based antimicrobial films in food applications. Food Chem., 114: 1173-1182.
CrossRef  |  Direct Link  |  

6:  Geraldine, R.M., N. de Fatima Ferreira Soaresb, D.A. Botrel and L. de Almeida Goncalves, 2008. Characterization and effect of edible coatings on minimally processed garlic quality. Carbohydrate Polymers, 72: 403-409.
CrossRef  |  

7:  Gonzalez-Aguilar, G.A., E. Valenzuela-Soto, J. Lizardi-Mendoza, F. Goycoolea and M.A. Martinez-Tellez et al., 2009. Effect of chitosan coating in preventing deterioration and preserving the quality of fresh-cut papaya maradol. J. Sci. Food Agric., 89: 15-23.
CrossRef  |  Direct Link  |  

8:  Win, N.K.K., N., P. Jitareerat, S. Kanlayanarata and S. Sangchote, 2007. Effects of cinnamon extract, chitosan coating, hot water treatment and their combinations on crown rot disease and quality of banana fruit. Postharvest Biol. Technol., 45: 333-340.
CrossRef  |  Direct Link  |  

9:  Moreira, M.D.R., S.I. Roura and A. Ponce, 2011. Effectiveness of chitosan edible coatings to improve microbiological and sensory quality of fresh cut broccoli. LWT: Food Sci. Technol., 44: 2335-2341.
CrossRef  |  Direct Link  |  

10:  Muzzarelli, C. and R.A.A. Muzzarelli, 2003. Chitin related food science today and two centuries ago. Agro-Food Ind. Hi-Tech., 14: 39-42.

11:  Pen, L.T. and Y.M. Jiang, 2003. Effects of chitosan coating on shelf life and quality of fresh-cut chinese water chestnut. LFT: Food Sci. Technol., 36: 359-364.
CrossRef  |  

12:  Qi, H., W. Hu, A. Jiang, M. Tian and Y. Li, 2011. Extending shelf-life of fresh-cut fuji apples with chitosan-coatings. Innovat. Food Sci. Emerging Technol., 12: 62-66.
Direct Link  |  

13:  Raffo, A., I. Baiamonte, N. Nardo and F. Paoletti, 2007. Internal quality and antioxidants content of cold-stored red sweet peppers as affected by polyethylene bag packaging and hot water treatment. Eur. Food Res. Technol., 225: 395-405.
Direct Link  |  

14:  Rojas-Grau, M.A., G. Oms-Oliu, R. Soliva-Fortuny and O. Martin-Belloso, 2009. The use of packaging techniques to maintain freshness in fresh-cut fruits and vegetables: A review. Int. J. Food Sci. Technol., 44: 875-889.
CrossRef  |  

15:  Sakaldas, M. and K. Kaynas, 2010. Biochemical and quality parameters changes of green sweet bell peppers as affected by different postharvest treatments. Afr. J. Biotechnol., 9: 8174-8181.
Direct Link  |  

16:  Shahidi, F., J.K.V. Arachchi and Y.J. Jeon, 1999. Food applications of chitin and chitosans-A review. Trends Food Sci. Technol., 10: 37-51.
CrossRef  |  Direct Link  |  

17:  Siomos, A.S., D. Gerasopoulos, P. Tsouvaltzis and A. Koukounaras, 2010. Effects of heat treatment on atmospheric composition and color of peeled white asparagus in modified atmosphere packaging. Food Sci. Emerg. Technol., 11: 118-122.
CrossRef  |  

18:  Tovar, B., H.S. Garcia and M. Mata, 2001. Physiology of pre-cut mango. II. Evolution of organic acids. Food Res. Int., 34: 705-714.

19:  Zhan, L., J. Hu and Z. Zhu, 2011. Shelf life extension of minimally processed water caltrop (trapa acornis nakano) fruits coated with chitosan. Int. J. Food Sci. Technol., 46: 2634-2640.
Direct Link  |  

20:  Zhang, M., Z.G. Zhan, S.J. Wang and J.M. Tang, 2008. Extending the shelf-life of asparagus spears with a compressed mix of argon and xenon gases. LWT: Food Sci. Technol., 41: 686-691.
Direct Link  |  

©  2020 Science Alert. All Rights Reserved